Meyer Lemon Pie
Bright, silky, and just sweet enough, this Meyer lemon pie features a luscious filling with sweetened condensed milk and egg yolks, all in a crunchy graham cracker crust.
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs Freshly crushed for the best flavor (about 10–12 full crackers)
- ½ cup unsalted butter, melted Use unsalted to control sweetness
- ¼ cup granulated sugar Gives a touch of sweetness to the crust
For the filling
- 1 can (14 ounces) sweetened condensed milk Creates creaminess and stability
- ½ cup freshly squeezed Meyer lemon juice For the signature tang (about 3–4 Meyer lemons)
- Zest from 2 Meyer lemons Enhances lemon aroma; use only the fragrant yellow peel
- 3 large egg yolks Add richness and help the filling set
- Pinch of salt Balances the sweetened condensed milk
For topping
- Whipped cream for topping Homemade or store-bought
- 1 Meyer lemon, thinly sliced For decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C) if planning to bake the crust or the filled pie.
- In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Stir until crumbs are evenly moistened.
- Press the crumb mixture firmly into a 9-inch pie pan, covering the bottom and up the sides.
- For a firmer crust, bake for 8–10 minutes at 350°F, then allow to cool slightly.
Making the filling
- In a clean bowl, whisk together the sweetened condensed milk, Meyer lemon juice, lemon zest, and a pinch of salt.
- Add the egg yolks one at a time, whisking until fully incorporated and the mixture is smooth.
Baking the pie OR No-bake option
- Pour the filling into your prepared crust and smooth the top.
- If baking, bake at 325°F (160°C) for about 12–15 minutes until the center barely jiggles.
- Let the pie cool to room temperature on a wire rack, then refrigerate for at least 2 hours.
- For the no-bake option, chill the filling in the crust for 4–6 hours or overnight until fully set.
Serving
- Top with a dollop of whipped cream and garnish with thin Meyer lemon slices just before serving.
Notes
Refrigerate for up to 3–4 days. For longer storage, freeze un-topped pie for up to 1 month.